陳巧明;李信昌;劉珍芳2026-05-212026-05-212006https://203.71.86.71/handle/123456789/2193436864 bytes172243 bytes765113 bytes40960 bytes190627 bytes1108971 bytesapplication/mswordapplication/pdfapplication/postscriptapplication/mswordapplication/pdfapplication/postscripten-US保健營養學系計畫報告探討紅甘藷葉之多酚類對人體的生體可利用率The Bioavailability of Polyphenol from Purple Sweet Potato Leaves in Humanreport